Slice the chicken breast through their width to make them thinner: place a hand on top of the breast and work the knife horizontally from the thickest to the thinnest part of each breast. Then use a meat mallet to pound the breasts even thinner. Season the chicken on all sides with kosher salt and black pepper.
Prepare a breading set up: season the flour in a medium bowl, whisk together the eggs in another bowl and season with more salt, combine the breadcrumbs with the parmesan. Coat each breast in flour, then the egg mixture, and finally the bread crumbs. Rest the breast while you prepare the oil.
Heat the oil in a large skillet over medium high heat until it shimmies. Add 2 breasts at a time to the hot oil and cook for 4 to 5 minutes per side until golden brown. Set aside the cool while you fry the remaining two breasts. Finally, slice the chicken pieces in thin strips
Heat an oven to 400 degrees F. Slice the sub rolls in half horizontally. Line each roll with 4 slices of provolone. Add a spoonful of red sauce atop the provolone, Add chicken to each sandwich, top with another spoonful of red sauce and finally mozzarella cheese. Bake the sandwiches for about 8 minutes in the hot oven.
Now wrap the hot sandwiches in parchment paper and then cut in half across the length. Wrap the sandwich in foil and allow the sandwich to steam for 5 minutes before devouring. Take that Mikey!!